Sweet Chili Chickpea & Roasted Cauliflower Sheet Pan with Cilantro Yogurt
This vibrant stovetop dish features tender chickpeas and golden cauliflower tossed in a sweet chili glaze, served with a refreshing cilantro yogurt sauce. Perfect for a quick, satisfying weeknight meal packed with flavor and plant-based protein.
- 2 cups canned chickpeas, drained and rinsed
- 4 cups cauliflower florets
- 1/3 cup sweet chili sauce
- 2 tbsp olive oil
- 2 each garlic cloves, minced
- 1 tsp ground cumin
- 3/4 cup plain yogurt
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cauliflower florets and sauté for 7-8 minutes, stirring frequently, until golden and tender.
⏱️ 8 minutes 🌡️ medium-highAdd minced garlic and cumin to the skillet. Stir and cook for 1 minute until fragrant.
⏱️ 1 minute 🌡️ medium-highAdd chickpeas, remaining olive oil, sweet chili sauce, salt, and black pepper. Toss to coat and cook for 5-6 minutes, stirring, until heated through and glazed.
⏱️ 6 minutes 🌡️ mediumMeanwhile, in a small bowl, mix yogurt, cilantro, lime juice, and a pinch of salt until well combined.
⏱️ 2 minutesServe the sweet chili chickpea and cauliflower mixture hot, drizzled with cilantro yogurt.
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Nutrition Information
Per serving. Values are approximate and may vary.
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